Ingredients

How to make it

  • Melt butter and saute onion slices until golden brown.
  • Add sauerkraut, wine, chicken stock, vinegar, brown sugar, bay leaf, and pepper.
  • Bring to boil.
  • Reduce to simmer for 20 minutes. Reduce a bit but leave enough liquid to cook the spuds.
  • Add potatoes and kielbasa.
  • Stir in mustard and simmer into potatoes are tender.
  • Serve with a cold Pilsner and German brown bread and butter.

Reviews & Comments 8

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  • sparow64 2 years ago
    Not sure how I missed this!! Sounds fantastic! Saving to try!
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  • fishtrippin 3 years ago
    i'm going to try this with little smokies for one of our New Years munchies. Thanks!
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  • elgourmand 3 years ago
    Well, at the risk of sounding really retro I think I'll stick to the old fashioned beef scrap kielbasa and use home made sauerkraut but I do like the combo and the method. On the list. RJ
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  • wynnebaer 3 years ago
    Looks great!!
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  • otterpond 3 years ago
    That's what I'm talkin' abou. just plain good eatin'
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  • chuckieb 3 years ago
    Oh my my...this has me written all over it. Awesome post Tina. Can't wait to try. Love my kraut!
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  • ravenseyes 3 years ago
    sounds like a good one - will do this week sometime for dinner!!!
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  • NPMarie 3 years ago
    I just love this! Turkey kielbasa it will be!! Bookmarked to try (hopefully) soon:)
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